Easy Recipes

Roast Capsicum with Tomato, Anchovy & Garlic


3 red capsicums, deseeded and quartered lengthways
8 cherry tomotos, halved
3 cloves garlic, crushed or grated
2 tsp olive oil
6 anchovies, roughly chopped
salt and pepper
50g mini bocconcini balls
2 tsp balsamic vinegar
basil leaves
roast capsicum with tomato, anchovy and garlic

  1. Preheat oven to 160C.
  2. Place the capsicums and tomoatoes in a baking dish.
  3. Combine the olive oil with the garlic and anchovies in a small dish, then drizzle it all over the capsicum and tomoatoes. Season with salt and pepper.
  4. Bake for around 40 minutes, then add the mini bocconcini balls and return to the oven for a further 5 minutes.
  5. Before serving, scatter the basil leaves over the top and drizzle with balsamic vinegar.